Cranberry Stuffed Squash
By Tara DeMaderios
Serves 4
| Ingredients |
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| 2 med acorn squash, halved lengthwise
Stuffing: ½ cup brown rice ½ cup quinoa 2 cups vegetable broth 1/8 tsp sea salt 1 Tbsp olive oil 1 small onion, chopped ½ cup celery, diced 1 cup pears & apples, chopped ½ cup cranberries, whole (fresh or frozen) ¼ cup pecans (coarsely chopped) |
Sauce: 3 Tbsp orange juice concentrate 3 Tbsp maple syrup ¼ tsp salt 1 ¼ tsp ground ginger ¼ tsp ground black pepper ¼ tsp cardamom ¼ tsp clove powder ¼ tsp nutmeg 1 ½ tsp cinnamon |
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| Directions |
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| To prepare squash: Brush meat of squash with olive oil & place on a cookie sheet. Bake in oven at 350 degrees for approximately 45 minutes while preparing stuffing, until it begins to soften. When squash is soft enough to scrape some of the meat out of the center, scrape about half of the meat out and add it to the stuffing mixture (see below). Then mound stuffing mixture into the squash halves and place back in the oven. Cook another 30 minutes, or until squash is completely cooked and stuffing is brown on top. Remove from oven and let cool for 5-10 minutes. You can drizzle with maple syrup or make extra sauce to drizzle over the top. Serve warm.
To prepare stuffing: cook brown rice according to direction, adding quinoa for the last 20 minutes. Chop pears, apples, onions, and celery, keeping onions separate. Heat a large skillet over medium heat, then add oil and onions, and sauté 5 minutes. Add celery, pears, and apples. Cover & cook until all are tender, stirring occasionally. Set aside. When rice/quinoa mixture is done cooking, add to fruit, veggies, pecans, and cranberries in a large mixing bowl. In a small bowl, mix together the orange juice concentrate, maple syrup, and spices. Pour over stuffing mixture. |
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